Hedden Family Recipes

Borshch борщ borscht barszcz (beet soup)

Adapted from the recipes in the Russian cookbook of И.К. Сиволап:

Сиволап, И.К., ed. 1962. Книга о вкусной и здоровой пище, pp. 83-84 and 86. Москва: Пищепромиздат.

Ingredients:

• 5½ cups vegetable broth
• 1 lb mushrooms (any kind will do), cleaned and sliced
• 1 bay leaf
• ½ tsp. white pepper
• ½ tsp. salt
• 2 Tbsp olive oil
• 1 medium yellow onion, chopped
• 300 g beets, peeled and cubed
• 2-3 carrots, peeled and cubed
• 1 Tablespoon vinegar
• 200 g cabbage, shredded
• 1-3 potatoes, peeled and cubed
• 100 g tomatoes or 2 Tablespoons tomato paste

Directions:

1. Prepare vegetable bouillon and add mushrooms, bay leaf, white pepper, and salt
2. Pour olive oil into a large soup pot, and put on medium heat
3. Add chopped onion, beets, carrots, and 1 Tbsp. vinegar, turn heat to low, and sauté for about 15-20 minutes
4. Add shredded cabbage and sauté for another 20 minutes
5. Add bouillon and potatoes, bring to a boil, and then turn heat down to low
6. 5-10 minutes before borshch is done, add tomatoes
7. Serve with sour cream (let people add what they want themselves)